Another brilliant recipe from Coeliac.UK. The more I use their recipes, the more convinced I am about the overall quality. The original recipe was given in weight measures but cup-based system works well here. It also makes substitution easier. This Anzac biscuits have a texture which reminds me of French macaron. Surprisingly light and very moreish. Next time I will roll it even thinner but still a good one nonetheless.
Anzac Biscuits, adapted from Coeliac.UK 1 cup gluten-free flour (your favorite blend)*
1/2 cup desiccated coconut
1/2 cup ground almond (or desiccated coconut)
1 cup buckwheat flakes (or porridge oats, crushed cornflakes mixed with some almond flakes)
1/2 tsp xanthan gum
1/4 tsp salt
1 tsp baking soda
a scant 1/2 cup (100 g) butter
1/2 cup (100 g) brown sugar
20 g Golden Syrup
2 tbsps water
Preheat the oven to 160C. Line two baking trays with parchment paper.
Combine flour, coconut, ground almond, buckwheat flakes, xanthan gum, salt and baking soda in a bowl. Mix to combine.
Melt butter, brown sugar, Golden Syrup and water in a pot on low heat. Stir the mixture to melt the sugar with butter together. As soon as the butter is all melted, pour the liquid to the flour mixture. Stir to combine everything. I use a gloved hand to squeeze and turn the mixture a few times.
Portion the biscuit dough in 1-tablespoon chunks. Roll each dough between your palms and slightly flatten the top on the tray. This biscuit does not spread much during baking.
Bake at 160C for 10-12 minutes or until the edges start to turn golden. Cool completely before serving.
*My blend is: 25% Buckwheat + 25% Oats + 30% Cornmeal + 20% Tapioca
No comments:
Post a Comment